I am kind of known for my soft pretzels around here. People go crazy over them and have come to expect them whenever I go somewhere. It just might be to the point where I would be sent packing if I showed up to a party without them! lol. One of our friends came up with the idea of making pretzel rolls for bratwurst or burgers, and with all the ads on television about all the fast food chains having pretzel buns for their sandwiches, we all wanted to find out how a sandwich would taste on one of my pretzels. I had already tried out the breakfast sandwich on my soft pretzels, so when I heard that they would be smoking a pork tenderloin and burgers at Pierstown Press Fest, I knew I had to make some pretzel buns so we could try ‘em out! No surprise there, the pretzel buns were a perfect match for the tenderloin and burgers (and sausage, too!)!
This beautiful velvety sauce simmers for an hour until it reduces and thickens enough to hug the pasta.
The pasta is coated with melted butter and parmesan cheese (I used Pennette because it’s small-mouth friendly).
The last step is when the pasta is married with the sauce. Mmmmmm, mmmmmm, good! Thank you, Utica!
I got the chance to join some friends in making fresh apple cider this weekend at the Pierstown Press Fest! The apple picking had already been done and the loot was bountiful! So, just a few simple steps, only one ingredient, and a few hours later, we had gallons upon gallons of delicious fresh apple cider!
Step 1: Washing
Step 2: Chopping
Step 3: Pressing
Crank the press down…
And the cider starts flowing!
The apple pulp will feed the wildlife through the winter months.
Step 4: Bottling.
What a beautiful day it was-sun was shining, music playing, friends manning the stations and working together like a well-oiled machine! Not to mention the smoked pork tenderloin, sausage, and burgers on pretzel buns (I made these from scratch-stay tuned to a future post), with chicken riggies (I also made these-which I will post about later), potato salad, macaroni salad, grill-roasted veggies, and ‘apple pie’ to drink!
As the day drifted into night, we rounded out this perfect day with a fire. It was a small one, but suited it’s purpose just fine!
A mule ride (of the ATV sort, not the mammal type) up the hill to a star-lit sky and we huddled around to block the wind while the paper lanterns were lit.
It may have taken several tries, and a burned finger or two, but we had lift off!
We not only had our freshly made apple cider, but to commemorate the occasion, we were also given these great t-shirts!
What an awesome day we had at Pierstown Press Fest! Thank you to our hosts, B&B, and to all our other friends that made the day what it was!
I know this has nothing to do with food… but I am in search of a pair of Irish Step hard shoes for my daughter. Her US ‘street shoe’ (sneaker) size is 4 wide, and I’ve been told that would be an Irish size 2 (preferably wide). I am hoping for a pair of gently used hard shoes. Does anyone out there reading this have a pair they would like to sell? If so, please reply below with details.
My sister prefers apple crisp to apple pie. Actually, it’s the crisp that she enjoys so much. She said she wished there was a way to have a cookie made out of the ‘crisp’ part. I got to work dreaming up a recipe just for her. Oddly enough, as soon as I had come up with the recipe in my head, and before I even had a chance to write it down or bake it, I saw a post from mybakingaddiction that essentially summed up my dream cookie! (check our their blog-some really great baked good posts happening there!)
Here’s my recipe for these Chewy Apple Crisp Bars:
1 cup flour
3/4 cup sugar
1 1/2 TBSP baking powder
Pinch of salt
1/2 tsp. cinnamon
1/4 cup (1/2 stick) butter, melted
Combine all ingredients with a fork until combined. It should be crumbly.
Lay the apples on top of the firmly packed crust until it covers the entire crust. Make crumb topping.
1/4 cup cold butter (1/2 stick)
1/2 cup packed brown sugar
1/4 cup flour
1 cup rolled oats
1 tsp cinnamon
Dash of nutmeg
Use your hand to incorporate these ingredients and squeeze it to warm up the butter and meld all the ingredients and flavors together. Mixture will still be crumbly, but moist. Sprinkle topping over the apples so that every last centimeter is covered. Bake at 350 degrees for about 20 minutes. Let cool and cut into bars.
These were so good, we didn’t want to stop eating them!
*And here’s a trick for those of you who don’t keep a whole lot of baking supplies on hand… You can substitute the crust for 1/2 a box of vanilla cake mix! Just don’t add any eggs, oil, water, or any other wet ingredient, to it! Just put the dry mix in a bowl, add the cinnamon and nutmeg, and 1/4 cup of melted butter.
I make soft pretzels all the time and there usually isn’t any leftovers; but on occasion, I may have a couple left over the next day. With all the fast food places coming up with their own way to incorporate soft pretzels into their sandwiches, I thought Bearcat’s idea for a breakfast sandwich was pretty good.
After all, I did have a few leftover pretzels from last night’s batch. The pictures don’t do them justice. This one is just egg and cheese on a sliced, and lightly toasted, soft pretzel; but it was a super good start to the day!
I saw a rigatoni pie posted on facebook and it sounded pretty good. When it was time to make it, I didn’t go back to read the recipe; but rather added a little of this and a little of that. You can always use a lasagna filling recipe if need be.
Start with cooked and cooled rigatoni pasta. Stand on end in a sprayed spring form cake pan.
Mix up some ricotta cheese, some eggs, and some parmesan cheese and put it into a piping bag.
Pipe the cheese mixture into each noodle.
Once the noodles are all piped, tap the pan on the counter to allow the cheese to settle and pipe more if need be.
Mix a jar of sauce and some cream cheese and pour it over the top of the filled pasta. Tap the pan on the counter to allow the sauce to seep down in all the nooks and crannies. Top with shredded cheese and bake at 350 degrees for about 30-40 minutes.
Remove the ring of the spring form pan and cut the pie into sections.
Use a pie server to lift the pie up and plate it. This pie is so good-and so filling, too!
This post should have happened back in July; but I wanted to save it for a landmark because it was a special cake for two special people.
On July 4th, 2013, my cousin married the man of her dreams, so of course I was honored to be able to make their wedding cake for them! They asked for a New York Yankees cake! Aaaaaaaaaaaaaaaaa Yyyyyankees caaaake!! What better way to celebrate my 200th post than with this 4th of July Yankees wedding cake?!!?
Vanilla and chocolate tiers, covered in fondant and hand painted gum paste Yankees symbols. The top hat was done in Rice Krispies treat and covered in fondant. The little white dog with his own top hat represents the bride’s dog Gizmo, as he wasn’t able to be at the wedding, I had to make sure he was included in some way!
I also made some cream puffs at the request of the groom; but I never got a picture of them. The ‘house’ in the background of this photo was the card box. My mom made the card box as a miniature replica of the new home the bride and groom purchased. Attention to detail runs in the family!
Congratulations to Mr. and Mrs. Berberick! May your love for each other grow with each passing day!
This time of year, you walk into my house and smell apples and cinnamon! Baking is a perfect solution for the dropping temperatures here in the Northeast! It’s a bit too soon to turn the heat on… yet there are days that are too cold to go without some kind of heat. Why not have dual function? I create a warm kitchen by baking/making apple pies, apple crisp, apple cookies, applesauce, apple sauce cake, applesauce cookies, apple muffins…you name it!
Thanks to my grandma’s chinois, along with its wooden pestle, some cinnamon applesauce was made and canned!
The word ‘dump’ does not make this dessert sound appealing, and it may not even look appealing; but I assure you, this blueberry dump cake is delicious! The ‘crust’ that rises to the top is sweet and not the least bit dry. Definitely way better than cobbler!
Better than cobbler-it’s pure deliciousness!!